{"id":17295,"date":"2021-09-14T13:56:18","date_gmt":"2021-09-14T11:56:18","guid":{"rendered":"https:\/\/www.munich-business-school.de\/insights\/?p=17295"},"modified":"2023-06-27T16:19:33","modified_gmt":"2023-06-27T14:19:33","slug":"live-cooking-events-that-promote-a-healthy-sustainable-lifestyle-mba-student-marisa-bogumil-and-her-start-up-cook-it-like","status":"publish","type":"post","link":"https:\/\/www.munich-business-school.de\/insights\/en\/2021\/live-cooking-events-that-promote-a-healthy-sustainable-lifestyle-mba-student-marisa-bogumil-and-her-start-up-cook-it-like\/","title":{"rendered":"Live Cooking Events That Promote a Healthy, Sustainable Lifestyle: MBA Student Marisa Bogumil and Her Start-Up, Cook-It-Like"},"content":{"rendered":"\n

In the middle of lockdown, MBA student Marisa Bogumil and her co-founder launched their business idea \u2013 digitally, of course. Their start-up <\/strong>Cook-it-like<\/em><\/strong><\/a> offers live online cooking events in partnership with various restaurants across Germany with the aim of raising awareness of health and sustainable nutrition. In this interview, Marisa tell us how her <\/strong>MBA in General Management<\/strong><\/a> at MBS has inspired her to found her own company, why she thinks online events will still have a place in the post-COVID world, and what her next steps will be in the rollercoaster ride of running a company.<\/strong><\/p>\n\n\n\n

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MBS Insights:<\/strong> Marisa, your business idea Cook-it-like: Hol dir dein Restaurant nachhause<\/em> is based on live online cooking events hosted with restaurants across Germany. How did you come up with the idea and what is the motivation behind it? Are you a passionate home cook yourself?<\/strong><\/p>\n\n\n

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\"Marisa<\/figure>\n<\/div>\n\n\n

Marisa Bogumil: I\u2019m very interested in the issue of nutrition and the impacts that food production and where our food comes from have on our planet. On the one hand, my co-founder Tobias and I obviously wanted to have fun with these live events, providing new recipes and professional tips to people in their kitchens at home. On the other hand, we also wanted to raise awareness about the food we eat and how best to make use of it. Sharing this knowledge and culinary expertise with as many people as possible is a big part of our vision and motivation.<\/p>\n\n\n\n

MBS Insights: Why do you think that live online cooking events will remain an enjoyable and worthwhile activity, even once the pandemic is over and lockdown is lifted? What is special about your business idea and what sets Cook-it-like <\/em>apart from your competitors?<\/strong><\/p>\n\n\n\n

Marisa Bogumil: The pandemic has had a significant impact on the world and changed it a lot. Digital tools have come to the fore and we\u2019ve seen many products being offered online that we might not have thought were possible to begin with. The same goes for live online cooking events. People have become more open to these kinds of ideas. Even after the pandemic, people will still be enthusiastic about the opportunity to take a cooking course at home. The main difference between us and our competitors is the fact that we collaborate with different restaurants. The opportunity to cook along with the head chef at a restaurant from wherever you are, even hundreds of kilometers away, and gain valuable tips along the way \u2013 we think that will still be a very attractive proposition.<\/p>\n\n\n\n

MBS Insights: How do you select the restaurants for your cooking events? Do you have specific selection criteria?<\/strong><\/p>\n\n\n\n

Marisa Bogumil: We generally hold several meetings with each restaurant before holding an event. The chemistry has to be right and the restaurant also needs to be keen to take part in the initiative and share our values. We also want to discuss aspects of food science and nutrition during our events and make people aware of the issue of sustainability. We can do a lot for the future of our planet through what we eat. Obviously, the chef at each event should also share and champion this view.
In most cases, both parties recognize right away whether it will work or not. The restaurants who take part are usually very motivated and creative when it comes to selecting recipes. It immediately becomes clear who\u2019s willing to put their heart into it.  <\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n\n\n\n\n

MBS Insights: If I\u2019m right, you\u2019ve also written your master\u2019s thesis about your business idea. What exactly did you investigate and what were the objectives of your thesis?<\/strong><\/p>\n\n\n\n

Marisa Bogumil: The focus of my master\u2019s thesis is cooperation with restaurants. I wanted to look at the feasibility of a business idea which had collaboration with restaurants at its heart. We can see certain challenges coming up after the pandemic, especially in relation to time management. Once normal service returns for restaurants, weekends might not be the best time for digital cooking events.<\/p>\n\n\n\n

MBS Insights: Would you say that your MBA studies inspired you to found your own company or have you always had a certain entrepreneurial spirit? What skills from your studies have helped you to implement your business idea?<\/strong><\/p>\n\n\n\n

Marisa Bogumil: The MBA certainly played its part. The flagship course Innovation & Entrepreneurship<\/em> is enormously helpful when it comes to founding a company. But there were all kinds of other modules and courses that provide methods and knowledge that can really help you on a project. However, the people you study alongside also have a big part to play. Everyone comes from a different background and has their own ambitions. There was an inspirational atmosphere during my studies, which really motivated me and gave me the course to pursue my dreams and give it a go.<\/p>\n\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n

MBS Insights: Cook-it-like<\/em> went live in 2021. What have been the biggest hurdles and successes to date? Where will this journey take you next?<\/strong><\/p>\n\n\n\n

Marisa Bogumil: In the very beginning, one major challenge was starting a dialog with restaurants. During lockdown, the people we needed to talk to were often not in their restaurants and were very difficult to reach via email and telephone. However, that all changed after our first event and we even had chefs coming to us! We hope that online cooking events are just the beginning for us. Our vision is to create a platform to promote the topic of conscious, sustainable nutrition. We also plan to collaborate with farmers.<\/p>\n\n\n\n

MBS Insights: And just one quick, final question: what is the most important tip you would give to young entrepreneurs?<\/strong><\/p>\n\n\n\n

Marisa Bogumil: If you just can\u2019t get an idea out of your head, then do it! Don\u2019t agonize over it, just make a start, even if it isn\u2019t perfect. It\u2019s easier said than done, but there\u2019s not a lot else I can say just yet. It\u2019s so fun to see what works and what doesn\u2019t \u2013 but if you never try, you\u2019ll never know.<\/p>\n","protected":false},"excerpt":{"rendered":"

In the middle of lockdown, MBA student Marisa Bogumil and her co-founder launched their business idea \u2013 digitally, of course. Their start-up Cook-it-like offers live online cooking events in partnership with various restaurants across Germany with the 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